Total phenolic content, antioxidant capacity and phytochemical profiling of grape and pomegranate wines-Reference-Cited by-同舟云学术

Total phenolic content, antioxidant capacity and phytochemical profiling of grape and pomegranate wines

Published:2015 Issue:123 Volume:5 Page:101683-101692
ISSN:2046-2069
Container-title:RSC Advances
language:en
Short-container-title:RSC Adv.

Author:

Lantzouraki Dimitra Z.¹²³⁴⁵,Sinanoglou Vassilia J.⁶⁷⁸⁹⁵,Tsiaka Thalia¹⁰¹¹¹²⁴⁵,Proestos Charalampos¹²³⁴⁵,Zoumpoulakis Panagiotis¹⁰¹¹¹²⁴⁵

Affiliation:

1. Laboratory of Food Chemistry

2. Department of Chemistry

3. National and Kapodistrian University of Athens

4. Athens

5. Greece

6. Instrumental Food Analysis Laboratory

7. Department of Food Technology

8. Technological Educational Institution of Athens

9. Egaleo

10. Institute of Biology

11. Medicinal Chemistry & Biotechnology

12. National Hellenic Research Foundation

Abstract

The object of this study was to determine the phenolic profile, the total phenolic content and antioxidant capacity of pomegranate wine and compare to multi-varietalVitisspp. red wine using different spectrophotometric and spectrometric techniques.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Chemical Engineering,General Chemistry

Link

http://pubs.rsc.org/en/content/articlepdf/2015/RA/C5RA20064D

Reference38 articles.

1. Variation of Polyphenols Composition and Bioactivities of Pomegranate Wines along in Vitro Digestion Process

2. Pomegranate juice consumption reduces oxidative stress, atherogenic modifications to LDL, and platelet aggregation: studies in humans and in atherosclerotic apolipoprotein E–deficient mice

3. Inhibition of Foodborne Pathogens by Pomegranate Juice

4. Blessings of the grape

5. How good antioxidant is the red wine? Comparison of some in vitro and in vivo methods to assess the antioxidant capacity of Argentinean red wines

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